Coriander Garlic Crispy Sweet Potato Chips

These Coriander Garlic Crispy Sweet Potato Chips are crunchy on the outside and soft on the inside.They’ve been seasoned with a mix of dried granulated garlic and dried coriander leaf (also known as cilantro), with arrowroot powder added in to make the chips crunchy. You can easily change up the seasoning to suit your preferred taste. You can make the chips spicy by adding on some chili as well, if you’re not on the AIP.

You can use any type of sweet potato and the flavors of the chips will differ as the different sweet potato varieties have different tastes. Cooking times may also need to be adjusted as some types of sweet potatoes may dry out or crisp up quicker, so keeping an eye on them towards the end might be a good idea. The sweet potato in this recipe has been part boiled at first to make it easy to cut into chips before being seasoned then baked in the oven.

Wash the sweet potatoes and boil them whole in about a cup of water for 15 to 20 minutes, depending on the size or until you can put a knife through them easily. Leave them cool down to the point where you can easily handle them and peel off the skin if you like, or leave it on and cut into chips.

Add olive oil, arrowroot, coriander, garlic and salt to the chips. Mix well and place them on a lined baking paper.

Bake in a pre heated oven at 220 degrees for 50 to 60 minutes, turning them once midway the baking.